Abstract:Lactic acid bacteria isolated from natural bee bread was used as fermentation strains for the fermentation of masson pine's pollen in this research. Select material liquid ratio，inoculation volume，lactic acid bacteria fermentation temperature and stirring speed as factors，on the basis of single factor experiment to design experiments according to Box-Behnken Design，and the significance and credibility of the model and the factors were analyzed.From experiment，the best fersmentation conditions for optimized：pollen with water and solid-liquid ratio was 0.13 g/mL，inoculation amount of lactic acid bacteria was 10%，fermentation temperature was 33 ℃，fermenter stirring speed was 445 r/min.Under the best conditions，bee bread in lactic acid bacteria on the number of living bacterium was 2.107×107 cfu/g，sensory score was 4.32.